Mac ‘n’ Cheeze Bake

This Mac ‘n’ Cheeze Bake is a healthier, more nutritious plant-based version of the classic favourite Macaroni Cheese, using plant-based ingredients to create the cheezy sauce to go with the Gluten-free pasta and topped with Gluten-free breadcrumbs, baked until deliciously golden. 

Mac ‘n’ Cheeze Bake

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I remember the good ol’ days where I didn’t care if I ate a Cheese Toastie for Breakfast, Cheese Pasta for Lunch and a Cheese Pizza for Dinner. If you’ve visited my Blog before, then you will know that this was my diet a few years back. I had an unhealthy diet, and I was scared of anything that wasn’t white, so there was no consumption of vegetables or fruits coming in this direction. Thankfully this has all changed and I am very much the opposite now, so this Mac ‘n’ Cheeze Bake, is really taking me back to my child/teenage years.


Over the past year, I have been going to a lot of Vegan events and festivals and it would appear you can never be too far away from indulgence and Junk food, whether it is Vegan Junk Food or just Junk Food generally. This is what has amazed me the most when turning Vegan, as the majority of people believe Vegan’s just eat plants but what they do not know is the amazing foods and recipes you can create with these plants and plant-based ingredients such as this Mac ‘n’ Cheeze from plant-based ingredients including cauliflower and sweet-potato.

Mac ‘n’ Cheeze Bake
Mac ‘n’ Cheeze Bake

I had been seeing a lot of Mac ‘n’ Cheese on my travels and wanted to try it for myself, as I knew I could make it healthier than something I would buy and I like to know the ingredients that have gone into my meals, and especially more indulgent meals that I can make healthier.

Mac ‘n’ Cheeze is something I remember eating a lot of as a younger teen as this was always an easy option when round a friend’s house for tea, as a pre-packaged store-bought meal one evening or often as the only vegetarian option on a restaurant menu. Well, all of those options are no longer an option for me so I wanted to re-create a classic favourite.


Since becoming Vegan, I’m seriously finding it way too much fun to Veganise meals that I actually wouldn’t usually eat, and haven’t missed eating since following a clean-eating plant-based diet. But recipes such as this provide us with a challenge. So having not eaten Mac ‘n’ Cheese a.k.a Macaroni Cheese for quite some years, it was time!

Mac ‘n’ Cheeze Bake
Mac ‘n’ Cheeze Bake

I have tried a number of plant-based cheeze recipes using nuts, tofu, white beans, potato and cauliflower and they all work quite nicely depending on what the cheeze sauce is going to be used with. This Mac ‘n’ Cheeze sauce is a pairing of cauliflower and sweet-potato which creates a lovely thick hearty sauce, combined with my go-to unsweetened almond milk to thin the ingredients and create a creaminess, along with nutritional yeast for the cheeziness along with lemon juice, mustard and a pinch of cayenne to balance the ingredients at the end.

Mac ‘n’ Cheeze Burgers
Mac ‘n’ Cheeze Burgers

I have recently found a really handy hack when making a sauce like this, and that is to use my soup maker. Oh my goodness, how much easier can it get than chucking in your ingredients, letting it do its thing and then tasting it at the end. The great thing about creating your own sauce is that you can taste and adjust, and I always do this whenever I make a sauce recipe and I often find I need to add an ingredient at the end to really finish it off nicely.

Mac ‘n’ Cheeze Bake

Once you have your sauce cooking either on the stovetop or in your very hand soup maker. Start by preparing your pasta per the packet instructions; I kept this recipe completely Gluten-free and used an Organic Brown Rice Pasta which only needs cooking for 3-5 minutes once it has reached a boil. I also sourced some Gluten-free breadcrumbs for this recipe which were also Organic Brown Rice, and a little pricey but worth it if you are following a Gluten-free diet or trying to reduce your overall Gluten intake.


My Macaroni a.k.a. Brown Rice Pasta, and Cheeze a.k.a. plant-based Cheezy Sauce is combined and then topped with dairy-free Cheddar Shreds (I use ¼ cup but for even more cheeziness you could use ½ cup) and then all of this cheeziness is topped off with a good layer and even covering of Gluten-free Breadcrumbs (again I used ¼ cup but you could definitely add up to ½ cup for more crispiness). Add this to the oven and leave it to bake until bubbly, melted, golden and delicious!

You could serve this Mac ‘n’ Cheese Bake just as it is, with a side-salad or for a totally delicious indulgent meal add it to a juicy meat-free Burger bun for Mac ‘n’ Cheese Burgers! This is a real winner with any cheese loving meat-eater.

Mac ‘n’ Cheeze Burgers
Mac ‘n’ Cheeze Burgers

If you would like to try some similar recipes then take a look at these:

Vegan Mince Lasagne

Creamy Vegetable Spelt Pasta

Spinach Pesto Spelt Pasta Salad

Sun-dried Tomato Pesto Pasta

I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo


Mac 'n' Cheeze Bake
 
Prep time
Cook time
Total time
 
Recipe type: Main, Side
Cuisine: English, Bake
Serves: Serves 4
Ingredients
  • 1½ cups pasta (I used Organic brown rice pasta)
  • 1 cup cauliflower (I used frozen)
  • ½ cup sweet potato
  • 1 onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 cup unsweetend almond milk
  • 1 tbsp lemon juice
  • ¼ tsp dijon mustard
  • pinch cayenne pepper and paprika
  • 4 tbsp nutritional yeast
  • ¼ - ½ cup dairy-free Cheddar shreds
  • 1-4 cup breadcrumbs (I used Organic brown-rice breadcrumbs)
Instructions
  1. Firstly, start by cooking your pasta as per the cooking instructions, drain and put aside.
  2. Pre-heat the oven to 375F/190C/Gas Mak 5. Set aside a deep casserole dish.
  3. For the sauce, I use my soup maker by placing all the ingredients except the olive oil, lemon juice and pepper/paprika, and blend on the smooth soup setting. When this has finished, all the remaining ingredients and blend to combine.
  4. If you don't have a soup maker then cook the ingredients on the stove top, until the vegetables
  5. have softened, cool slightly and blend with a hand mixer until smooth.
  6. Place the pasta in the dish, and pour over the sauce, top with dairy-free cheeze shreds if desired
  7. and evenly sprinkle over the breadcrumbs over the whole dish.
  8. Cover the dish loosely with foil and bake for approximately 35 minutes, until beginning to brown.
  9. Remove the foil and continue to bake for another 10 minutes until completely golden.
  10. Remove from the oven and let cool slightly before serving with your choice of side salad,
  11. vegan garlic bread or simply on its own.

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One thought

  1. I really like your blog.. very nice colors
    & theme. Did you make this website yourself or did you hire someone to
    do it for you? Plz answer back as I’m looking to create my own blog and would
    like to find out where u got this from. many thanks

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